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Assistant Professor, Bakery and Pastry Chef – Tenure Track
Grand Rapids Community College in Grand Rapids, Michigan
 
 
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Date Posted 02/25/2021
Category
Faculty-Vocational & Technical-Culinary Arts
Employment Type Fulltime
Application Deadline Open until filled
 
 
 
 
 

Date: February 25, 2021
Title: Assistant Professor, Bakery and Pastry Chef – Tenure Track
Position Number: 1107
Schedule: 32 weeks (Fall & Winter Semesters)
Compensation: $59,941 (Master’s Degree), $65,241 (Ph.D.)
Reflects Fall 2021 negotiated salary.
Start Date: Fall 2021
Reports to: Associate Dean, School of Workforce Development
Closing date: March 26, 2021

Summary

GRCC's Secchia Institute of Culinary Education (SICE) is seeking a dynamic expert in baking and pastry arts to teach a variety of lecture and laboratory courses in the baking and pastry arts. This faculty member must possess an interest in working with diverse student populations from a wide range of age, ethnicity, national origin and ability; engage in and develop innovative teaching strategies; effectively assess student-learning outcomes; demonstrate a commitment to lifelong learning and professional development; and provide service to our students, the college, and our community at large. We are interested in candidates who have demonstrated commitment to excellence by providing leadership in teaching and service toward building an equitable and diverse scholarly environment.

Faculty members are responsible to GRCC and to each other for the successful completion of departmental work as well as work associated with the School of Workforce Development and GRCC as a whole. In addition to the major position responsibilities, it is expected that faculty demonstrate outstanding communications skills, collaborate effectively, use personal initiative to overcome obstacles, and work efficiently to meet deadlines. In an environment where innovation is valued, each faculty member will take responsibility to perform their work in a manner consistent with both the letter and the spirit of GRCC values.

GRCC's Secchia Institute of Culinary Education is an award winning culinary program, accredited by the American Culinary Federation as an exemplary program for over 30 years. We were the first in Michigan and fourth in the nation to be certified. Our program accolades include best public post-secondary culinary program in the nation by the National Restaurant Association; rated sixth in the nation by Chef to Chef; and designated best value by Chef Educators.

Essential Functions

•Teach theory and practical baking and pastry skills including the execution, preparation and decoration of quick service and fine restaurant baked goods.
• Teach pastry, chocolate work, and sugar work consistent with commercial bakery production.
• Maintain a production schedule of baking and pastry items continuously used in other courses and retail operations for GRCC’s two on-site restaurants, Heritage and Art and Bev’s Cafe.
• Teach the organization and implementation of an accurate system to cost, price, convert, weigh and measure quantity recipes with portion control.
• Provide instruction on the use of Cheftec or related software in order to maintain accurate records of purchases and inventories.
• Embed concepts of sustainability practices within the curriculum.
• Effectively assess, document, and advise students regarding their academic performance.
• Demonstrate a commitment to a student-centered learning environment.
• Incorporate new technologies and methods for enhanced teaching and learning into instructional methods.
• Engage in on-going professional development to maintain expertise in the field and communicate outcomes with faculty and administration.
• Support procedures associated with sanitation regulations, responsible beverage service, and sustainability.
• Maintain professional certifications.
• Advise students on curriculum and academic programs, and employment and career goals.
• Participate in departmental student academic advising plans.
• Demonstrate sensitivity to and understanding of students from diverse backgrounds with a wide range of abilities.
• Contribute to the growth and development of the curriculum in the Secchia Institute for
Culinary Education.
• Model teamwork and actively collaborate with faculty and staff to complete tasks, meet goals, and manage projects.
• Actively listen to colleagues and respect their ideas; work collaboratively to improve the
processes at hand.
• Demonstrate a keen understanding that the Secchia Institute for Culinary Education's success is your success and that you share responsibility when we experience difficulties along the way.
• Contribute to the growth and development of the Program and the College by participating in academic program review; curriculum development, evaluation and revision; committee membership; department and advisory committee meetings.
• Assist the Program Director in the preparation of reports and other required documents.
• Contribute to program accreditation processes and reports as determined by the Program Director.
• Participate in departmental fund raising and promotional activities.
• Promote the department by creating partnerships with state and local communities, businesses and schools.
• Collaborate with SICE chefs to maintain high standards of food and beverage service commensurate with GRCC/SICE banquets and events.
• Lead, advise, and support adjunct faculty to ensure consistent standards and instructional practices within each course.
• Adhere to college processes, policies and contractual obligations.
• Support the College’s Strategic Plan through departmental and college action projects as appropriate.
• Support the department and the college through other work normally expected of GRCC faculty members.

JOB SPECIFICATIONS

Education/License
• Bachelor’s degree Culinary Arts or related field required (If bachelor’s degree is not in Culinary Arts a culinary or baking and pastry degree/certification is required)
• Master’s degree in Culinary Arts or related field preferred.

Work Experience
• Five years of industry experience as an executive pastry/baking chef or bakery chef/managerrequired.
• Community College teaching experience or experience teaching adult learners preferred.
• Involvement in the quantity baking/pastry production within a fine dining establishment or bakery with documented responsibility for conducting food, baking, and pastry production.
• Responsibility for conducting all aspects of producing menus, costing, recipe development, and purchasing.
• Demonstrated evidence of training and managing employees.
• International travel/global experience and exposure preferred.
• ACF Certified Executive Chef or Pastry Chef not necessary, but preferred.
• ServSafe Sanitation and First Aid, AED, CPR required within first year of employment.

Equipment Use/Knowledge/Skills/Abilities required
• High energy level with enthusiasm for and interest in supporting students, faculty and staff, and the community.
• Ability to maintain absolute confidentiality (understanding of FERPA and HIIPA laws and requirements.)
• Ability to effectively use data.
• Excellent leadership and organization skills.
• Excellent verbal, written, and interpersonal communication skills; work effectively with diverse populations.
• Demonstrated initiative and problem-solving abilities.
• Ability to develop and deliver effective presentations.
• Demonstrate professionalism, courtesy, and proper appearance for a foodservice operation.
• Working knowledge with LMS (BlackBoard preferred).

Physical Demands

Demonstrate and assist/support students with:
• Physical Strength - lift large bags/ boxes of ingredients, pots, pans, etc., up to 40 lbs. Ability to walk, bend, stoop, kneel, stretch and reach. Ability to stand for long periods of time.
• Mobility – stand, lift, reach, bend, stretch, and provide support and stability while moving expeditiously around the dining room, kitchen, and storage areas for up to five hours at a time. Sufficient independent mobility including the ability to maneuver in restricted spaces. Move quickly in an emergency.
• Visual Discrimination - sufficient vision to differentiate movements and distinguish colors, read printed material at close range (12 inches or less).
• Coordination - sufficient motor skills, hand-eye coordination skills, manipulative skills and sensory function in one upper extremity may be needed to demonstrate and assist culinary procedures and practices.
• Manual Dexterity - sufficient fine motor skills to manipulate objects safely.
• Taste - ability to distinguish between and among flavors, spices, temperature and mouth feel (smoothness, pungency, etc.) of food and beverages.
• Smell - ability to distinguish between and among odors and scents as to their appeal and level of intensity.
• Touch - ability to ascertain the texture of objects or commodities such as smooth/coarse, sharp/dull, as well as temperature, stability, etc.
• Hearing - ability to hear verbal orders and warnings such as those needed to direct production or call out dangerous situations such as carrying hot liquids or sharp knives.

Mental Demands
• Exercise discretion and good judgment in handling sensitive or difficult situations.
• Ability to cope effectively with the emotional demands associated with various learning environments.
• Adhere to the code of ethics, safety regulations, and use sound judgment in regards to safety of
self and others.

Working Conditions

• Ability to work in a high traffic, noisy, indoor environment.
• Ability to work flexible hours.

Method of application

To apply for this position, please visit our website at www.grcc.edu/jobs Grand Rapids Community College is only accepting online applications for this position. Submit a cover letter, resume, unofficial transcripts, and three professional reference letters for full consideration. The opportunity to apply for this position will close on March 26, 2021. Individuals with diverse backgrounds are encouraged to apply. Grand Rapids Community College is an Equal Opportunity Employer. Visa sponsorship is not available.

Grand Rapids Community College creates an inclusive learning and working environment that recognizes the value and dignity of each person. It is the policy and practice of GRCC to provide equal educational and employment opportunities regardless of age, race, color, religion, marital status, sex/gender, pregnancy, sexual orientation, gender identity, gender expression, height, weight, national origin, disability, political affiliation, familial status, veteran status or genetics in all programs, activities, services, employment and advancement including admissions to, access to, treatment in, or compensation in employment as required by state and federal law. GRCC is committed to reviewing all aspects of GRCC programs, activities, services and employment, including recruitment, selection, retention and promotion to identify and eliminate barriers in order to prevent discrimination on the basis of the listed protected characteristics. The college will not tolerate any form of retaliation against any person for bringing charges of discrimination or participating in an investigation. Further information may be obtained from the EEO Office or the Office of General Counsel, 143 Bostwick Avenue NE, Grand Rapids, MI 49503-3295.

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